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Algal Proteins: Extraction, Application, and Challenges Concerning Production

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Algal Proteins: Extraction, Application, and Challenges Concerning Production foods Review Algal Proteins: Extraction, Application, and Challenges Concerning Production Stephen Bleakley 1,2 and Maria Hayes 1,* 1 Food Biosciences Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland; [email protected] 2 School of Biological Sciences, College of Sciences and Health and Environment, Sustainability and Health Institute, Dublin Institute of Technology, Kevin Street, Dublin D08 NF82, Ireland * Correspondence: [email protected]; Tel.: +353-1-805-9957 Academic Editor: Christopher J. Smith Received: 21 March 2017; Accepted: 20 April 2017; Published: 26 April 2017 Abstract: Population growth combined with increasingly limited resources of arable land and fresh water has resulted in a need for alternative protein sources. Macroalgae (seaweed) and microalgae are examples of under-exploited “crops”. Algae do not compete with traditional food crops for space and resources. This review details the characteristics of commonly consumed algae, as well as their potential for use as a protein source based on their protein quality, amino acid composition, and digestibility. Protein extraction methods applied to algae to date, including enzymatic hydrolysis, physical processes, and chemical extraction and novel methods such as ultrasound-assisted extraction, pulsed electric field, and microwave-assisted extraction are discussed. Moreover, existing protein enrichment methods used in the dairy industry and the potential of these methods to generate high value ingredients from algae, such as bioactive peptides and functional ingredients are discussed. Applications of algae in human nutrition, animal feed, and aquaculture are examined. Keywords: seaweed; microalgae; peptides; phycobiliproteins; biorefinery; bioavailability; extraction methods; legislation 1. Introduction The global population is expected to increase by over a third (2.3 billion people) by 2050, requiring an estimated 70% increase in food production [1]. A combination of improved agricultural food production methods and an increase of average per capita income have led to a decrease in global hunger over the last half-century, despite a doubling of the world’s population [1]. However, worldwide food production is now facing a greater challenge than ever before. Previously utilised methods of intensifying agriculture will soon no longer be an option due to the high impact trade-offs they have on the environment, including fragmenting natural habitats and threatening biodiversity, production of greenhouse gases from land clearing, fertilisers and animal livestock production, and nutrient run-off from fertiliser damaging marine, freshwater and terrestrial ecosystems [2]. In particular, protein is one of the main nutrients that will be in short supply in the future. Alternative protein sources and production methods are required to fulfil the demand of consumers and to meet predicted global protein requirements. Seaweed and microalgae are considered a viable source of protein. Some species of seaweed and microalgae are known to contain protein levels similar to those of traditional protein sources, such as meat, egg, soybean, and milk [3,4]. Algae use for protein production has several benefits over traditional high-protein crop use in terms of productivity and nutritional value. Seaweed and microalgae have higher protein yield per unit area (2.5–7.5 tons/Ha/year and 4–15 tons/Ha/year, respectively) compared to terrestrial crops, such as soybean, pulse legumes, and Foods 2017, 6, 33; doi:10.3390/foods6050033 www.mdpi.com/journal/foods Foods 2017, 6, 33 2 of 34 wheat (0.6–1.2 tons/Ha/year, 1–2 tons/Ha/year, and 1.1 tons/Ha/year, respectively) [5]. Terrestrial agriculture already requires approximately 75% of the total global freshwater with animal protein in particular requiring 100 times more water than if the equivalent amount of protein was produced from plant sources [6,7]. Marine algae do not require freshwater or arable land to grow, maximising resources that can be used for additional food production or other cash crops [5]. Furthermore, due to their harsh environment and phototropic life, algae are often exposed to high oxidative and free-radical stresses [8]. This has led to the evolution of natural protective systems, such as the production of pigments (e.g., carotenes, chlorophylls, and phycobiliproteins) and polyphenols (e.g., catechins, flavonols, and phlorotannins), which can impart health benefits to the consumer when eaten [9,10]. However, widespread use of seaweed and microalgae is limited by a number of factors including; harvesting access and rights, seasonality and geographical location of algae, as well as the availability of scalable production methods for protein isolation from algae. Current processes of algal protein isolation are time-consuming and economically unviable [11]. The objective of this paper is therefore to discuss the value of algal proteins as a source of human nutrition, functional foods and animal feed, as well as describe current extraction methods and novel processing technologies that are used in dairy processing which may be employed to make algae a viable source of protein ingredients. 1.1. Characteristics of Seaweed Algae are a diverse group of species which can be broadly described as oxygen-producing, photosynthetic, unicellular or multicellular organisms excluding embryophyte terrestrial plants and lichens [12]. Macroalgae can be divided into three main taxonomic groups based on their pigmentation; Phaeophyta (brown algae), Chlorophyta (green algae), and Rhodophyta (red algae) [13]. According the Food Balance sheets published by the Food and Agriculture Organisation of the United Nations (FAO), the Republic of Korea is the greatest consumer of seaweed (22.41 kg/capita/year in 2013), followed by China and Japan [14]. Production of farmed seaweed has more than doubled worldwide since 2000, with particular expansion seen in Indonesia due to their vast areas of shallow sunlight coasts suitable for culture sites [15]. The culture of Japanese kelp, Laminaria japonica, has traditionally been the most extensively farmed cold-water species. This was surpassed by the tropical Eucheuma seaweeds (Kappaphycus alvarezii and Eucheuma spp.) in 2010. The other most commonly farmed seaweed species are Gracilaria spp., Undaria sp., and Porphyra spp. [15]. Brown algae are distinguished by the presence of the pigment fucoxanthin, which is responsible for the distinctive olive-brown colour that lends this group its name [13]. Brown algae are also unique among algae as they are only found in multicellular form [16]. There are approximately 1500–2000 species of brown algae worldwide [17]. Some species, such as Macrocystis pyrifera (giant kelp), play an important role in the ecosystem, growing up to 20 m and forming underwater kelp forests [18]. There are also many other species that have been exploited for human consumption, including Undaria pinnatifida (wakame), Hizikia fusiformis (hijiki), and Laminaria japonica (kombu) [19]. Several types of brown algae are used for animal feed, including Laminaria digitata (oarweed), Ascophyllum nodosum (rockweed) and Fucus vesiculosus (bladder wrack) [3]. Green algae are a diverse group of approximately 8000 species, consisting of the divisions Chlorophyta and Charophyta [20]. Chlorophyta are a large group of unicellular and multicellular algae, while charophyta are a smaller group of exclusively freshwater, multicellular green algae from which it is believed that Embryophyta (terrestrial plants) evolved from [21]. Green algae obtain their pigmentation from chlorophyll a and b, as well as other pigments including β-carotene and xanthophylls [13]. The most commonly consumed species of green algae are Ulva spp. including U. lactuca (sea lettuce), U. intestinalis, and U. compressa. Red algae are a large group of mostly multicellular macroalgae with approximately 6000 species [13]. Red algae are characterised by the presence of phycobilins, which are responsible for their red colour [13]. Species of Irish moss, such as Chondrus crispus and Mastocarpus stellatus, are exploited for their production of carrageenan [22]. Other species of red algae, including Porphyra tenera Foods 2017, 6, 33 3 of 34 (nori) and Palmaria palmata (dulse), are among the highest consumed species of seaweed in Asia, as well as Western countries, due to their high protein content and their delectable flavour [23]. In particular, Porphyra tenera is used in the production of sushi. 1.2. Characteristics of Microalgae Microalgae are unicellular, microscopic organisms that are also considered as a viable alternative protein source. The most abundant microalgal divisions are Bacillariophyta (diatoms), Chlorophyta (green algae), Chrysophyta (golden algae), and Cyanophyta (blue-green algae). Microalgae are a hugely diverse group containing approximately 200,000 species [24]. Several of these species are currently exploited for a variety of biotechnological purposes, including cosmeceuticals, animal feed, fatty acids, alginates, wastewater treatment, and biofuel [9,25,26]. Furthermore, Arthrospira platensis (Spirulina), and Chlorella vulgaris (Chlorella) are also sold as functional foods due to their high vitamin and mineral content and as they are generally regarded as safe (GRAS) by the European Food Safety Authority (EFSA) [25]. Despite the relatively low quantity of microalgae produced annually compared to that of seaweed (5000 tonnes dry matter per year versus 7.5 × 106 tonnes dry matter per
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